Shredded Beef Taquitos are great for when you have leftover roast from Sunday dinner. They make a great lunch or snack and they can be frozen for later use.
Shredded Beef Taquitos are great for when you have leftover roast from Sunday dinner (or any roast dinner for that matter). If you aren’t using leftovers and are making it the way as directed below be prepared for lots of taquitos! This is also a great freezer meal/snack. They freeze well and you can just pop them in the oven or microwave for something quick to eat.
- 1-2 Lbs. lean roast beef
- 1 pkg. onion soup mix
- 1 c. water
- a few shakes of hot sauce Tabasco etc..
- Shredded cheddar cheese
- Corn tortillas at least 30
- Sear beef on all sides and put in crock-pot with onion soup mix, water, and hot sauce. Heat on low for 8-10 hours. Remove beef from crock-pot and shred. Soften corn tortillas in oil and let drain on paper towels. Add a little cheese and beef to each tortilla and roll up (remember to add cheese first, THEN beef.. that way the cheese won't melt out). Place taquitos seam-side down on a lightly greased cookie sheet at 400-degrees for 6-8 minutes. Turn taquitos once and bake for another 5-6 minutes or until taquitos are nice, golden brown, and slightly crispy (you could also deep fry them if you'd rather). Serve with sour cream, salsa and/or guacamole.